Very Cheesy Macaroni and Cheese
Indulge in the ultimate comfort food with this Very Cheesy Macaroni and Cheese recipe, a rich and creamy blend of four cheeses that makes every bite irresistibly satisfying. A velvety cheese sauce made from sharp cheddar, mozzarella, parmesan, and cream cheese coats tender elbow macaroni to perfection. Whether you choose the stovetop version for quick indulgence or opt for a baked finish with a golden panko breadcrumb topping, this classic dish is guaranteed to delight. Perfect for weeknight dinners, potlucks, or as a show-stopping side, this macaroni and cheese is easy to prepare in just 40 minutes and serves six hungry cheese lovers. Creamy, cheesy, and utterly decadent, this recipe is your new go-to for macaroni and cheese made from scratch!
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 4 ounces cream cheese, softened
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 cup panko breadcrumbs (optional)
- 2 tablespoons butter, melted (for breadcrumbs, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour in the whole milk and heavy cream, whisking continuously to create a smooth mixture. Bring this mixture to a gentle simmer over medium heat.
Gradually add the shredded sharp cheddar cheese, shredded mozzarella cheese, grated parmesan cheese, and softened cream cheese to the saucepan, stirring after each addition until fully melted and combined.
Season the cheese sauce with salt, black pepper, and paprika. Adjust seasonings to taste.
Add the cooked elbow macaroni to the cheese sauce and gently stir until the pasta is fully coated and evenly combined.
Preheat your oven to 375°F (190°C) if you prefer a baked macaroni and cheese. Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish.
For an extra crunchy topping, mix the panko breadcrumbs with the melted butter and sprinkle it evenly over the macaroni and cheese in the baking dish.
Bake uncovered for 15-20 minutes, or until the top is golden and bubbly. For a non-baked version, simply serve the macaroni and cheese right out of the saucepan.
Allow the dish to cool slightly before serving. Enjoy your Very Cheesy Macaroni and Cheese!
Nutrition Facts
Calories |
6848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.8 g | 529% | |
| Saturated Fat | 248.9 g | 1244% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 8498 mg | 369% | |
| Total Carbohydrate | 488.2 g | 178% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 73.4 g | ||
| Protein | 278.0 g | 556% | |
| Vitamin D | 13.0 mcg | 65% | |
| Calcium | 6244 mg | 480% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2248 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
